Gajar Ka Achar Recipe By Chef M Afzal

Ingredients

• 1 kilogram Carrots (peeled and sliced into medium‑thick rounds or sticks)
• 1.5 teaspoons Fennel Seeds (whole seeds)
• 0.5 teaspoons Fenugreek Seeds (whole seeds)
• 2 teaspoons Coriander Seeds (mix of small and large seeds)
• 0.5 teaspoons Ajwain (whole seeds)
• 1 teaspoon Turmeric Powder (ground, bright orange)
• 1.5 teaspoons Red Chili Powder (coarse for mild heat)
• 1.5 teaspoons Salt (adjust to taste)
• 5 tablespoons White Vinegar (adds tanginess; can adjust at the end)
• 400 milliliters Water (for simmering carrots)

Instructions

1. Prepare Carrots

   Peel the carrots, then cut each carrot into 2‑3 pieces depending on length and slice them into medium‑thick rounds or sticks so they cook evenly.

   Time: PT10M

2. Grind Spice Mix

   Combine fennel seeds, fenugreek seeds, coriander seeds, ajwain, turmeric powder, and red chili powder in a grinder and pulse to a fine powder.

   Time: PT5M

3. Cook Carrots with Spices

   Place the sliced carrots in the non‑stick pan, add the ground spice mix, salt, and 400 ml water. Cover with a lid and simmer on medium heat for 12‑15 minutes until carrots are just tender.

   Time: PT15M

   Temperature: Medium

4. Add Vinegar and Finish

   Remove the lid, check the liquid level and discard excess water if needed. Stir in 5 tablespoons white vinegar, taste and adjust salt or vinegar for desired tanginess, then cook uncovered for another 1‑2 minutes.

   Time: PT5M

   Temperature: Medium

5. Cool and Store

   Turn off the heat, let the pickle cool to room temperature, then transfer to a clean, airtight jar. Refrigerate; the flavor deepens after 2‑3 days and can be kept for up to 3 months.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

18 g

Fat

0 g

Fiber

4 g